There is something about Chili and cold weather, it just warms the soul. It’s quick, easy, filling and great if your trying to feed a crowd. Whenever I make chili, I like to make a big ol’ pot of it to make sure there is enough for several days, not to mention chili taste so amazing the next day.
Now, I’ve told y ‘all I like meals that are pretty quick and generally only require one pot or so. That’s probably why this meal is for sure my favorite thing to make on a Sunday and to have for a few days out of the week.
It’s called Loaded Chili for a reason, not only does it have ground turkey but its also chock full of yummy veggies, so how can you go wrong with that? Dice the veggies up small enough and your little ones won’t even know its in there.
Once you make yourself a hefty bowl of chili, top it with some pico de gallo, cheese, sour cream or whatever you like. I generally serve this with cornbread or with tortilla chips and its delicious either way!
Let me know what you like to top your chili with and what you prefer to serve with it! I’d love to hear about it!
Loaded Turkey Chili
Loaded Turkey Chili
The perfect chilli for Sunday football or just beacause.
Ingredients
- 1 lb Ground Turkey
- 2 packets McCormick Chili Packs I prefer the Hot
- 2 cans Black Beans
- 2 cans Kidney Beans
- 1/2 cup Corn
- 1/2 cup Diced Carrots
- 1 Zucchini diced
- 1/2 Onion
- 1 Green Pepper diced
- 1 Red Pepper diced
- 2 tablespoon Olive Oil
- 1 28 oz can Tomato Puree or Crushed Tomatoes
- 1 28 oz can Diced Tomatoes
Instructions
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1. In a large pot, add the olive oil. Once the pot is hot, add the onions, peppers, zucchini and sauté for about 2 minutes. Remove from the pot and set aside.
2. Add the ground turkey to the pot and cook through. Drain off any liquid. Add the onions, peppers and zucchini back in the pot. Add the chili packs to the meat and stir making sure the meat and veggies are coated. Add the canned tomatoes, beans, carrots and corn. Stir all together.
3. Cover the pot and cook on low for 30 minutes to an hour. I generally let my chili cook for an hour or more because the flavors come together better.